Ingredients
1 sheet refrigerated pie pastry1 can (6 ounces) crabmeat, drained, flaked and cartilage removed1 can (4 ounces) tiny shrimp, rinsed and drained1/2 cup chopped celery1/2 cup mayonnaise1/4 cup chopped green pepper2 tablespoons diced pimientos1 tablespoon lemon juice1-1/2 teaspoons chopped onion1/4 teaspoon seafood seasoning1/4 cup shredded cheddar cheese
Preparation
On a lightly floured surface, roll out pastry to 1/8-in. thickness. Cut out two 7-in. circles (discard scraps or save for another use). Press pastry circles onto the bottom and up the sides of two ungreased 10-oz. custard cups.
Place on a baking sheet. Bake at 425° for 7-10 minutes or until golden brown. Reduce heat to 375°.
In a small bowl, combine the crab, shrimp, celery, mayonnaise, green pepper, pimientos, lemon juice, onion and seafood seasoning. Spoon into hot shells. Sprinkle with cheese. Bake for 20-25 minutes or until bubbly and cheese is melted.
